Chicken Cooked in Wine Recipe

Chicken Cooked in Wine Recipe

This dish is a flavorful favorite that features the best of Italy. The combination of wine, herbs, garlic, and tender chicken make this a flavorful dish.

Chicken Cooked in Wine


  • 4 pound cut chicken pieces
  • ¼ pound pancetta or bacon, cut in ½” pieces
  • 6 cippolini onions or 3 white onions, sliced thin
  • 1 Tbs butter
  • 1 Tbs olive oil
  • 2 cups dry white wine
  • 1½ cup dry red wine
  • 4 shallots, chopped
  • ½ pound fresh, white mushrooms, sliced
  • 3 cloves garlic
  • 1 Tbs fresh parsley, chopped
  • 3 Tbs fresh thyme (1 tsp dried thyme)
  • 1 bay leaf
  • 1½ tsp salt
  • ½ tsp black pepper, freshly ground
  • 1 tsp sugar


  1. In a large pot or Dutch oven sauté the pancetta until it starts to crisp. Remove the pancetta and set aside.
  2. Sauté the onions over medium heat for 5 minutes. Remove the onions and set aside.
  3. Add the butter and olive oil to the pot and heat over medium-high heat.
  4. Brown the chicken, turning till golden on all sides.
  5. When all pieces of chicken are browned lower the heat and return all pieces of chicken to the pot.
  6. Add the shallots, mushrooms, garlic, parsley, thyme, bay leaf, salt, pepper, sugar, onions, and wines to the pot. Mix all ingredients.
  7. Bring the pot to a boil and immediately reduce heat to a simmer.
  8. Cover the pot and cook the chicken for 30 minutes.
  9. Turn off the heat and stir in the pancetta.

Note: This elegant but easy dish can be made ahead—It’s even better when re-warmed.
When serving plate the chicken with the vegetables. Serve the sauce on the side. Mashed potatoes or polenta make good partners for the flavors of the chicken. Add a fresh green salad and bread for a complete meal.
The flavors of this dish are firm enough to pair with a red wine. You may also want to serve a fresh tasting Pinot Grigio.

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Content copyright © 2023 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.